Thanksgiving Turkey

Instructions

Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.

Preheat the oven to 350°F.

Peel each onion and cut into 1-inch wedges.

In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.

Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.

Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.

Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.

Pat the skin of the turkey dry with paper towels and rub with the butter mixture.

Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren't using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.

Place the turkey on the rack, breast side up.

Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.

Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.

Make gravy from the drippings while the turkey rests if desired.

Dinner,Main Course,Turkey